Lupin Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious sunshine in a jar using nothing more than pantry staples and fresh citrus. Cornstarch does the thickening work here instead of egg yolks, which means the texture is clean and glossy without any of the fussiness of tempering eggs — and it keeps the ingredient list refreshingly short. For anyone navigating lupin sensitivities, this recipe is a genuine win because every single component is straightforward and easy to verify at the store. Lupin flour has quietly made its way into a surprising number of baked goods and specialty products, so having a homemade curd you can trust from start to finish is genuinely useful. The technique is simple: whisk, cook, stir in butter, strain, and chill. The result is a thick, spoonable curd that holds a clean line and coats a spoon beautifully. Spread it on toast, swirl it into yogurt, or dollop it onto scones — it's the kind of versatile condiment that disappears fast.
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Learn more →Ingredients
8 servings
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- ½ cup water
- 3 tbsp unsalted butter, cut into small pieces
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a small saucepan until evenly combined. Add the water and lemon juice and whisk until the cornstarch is fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and turns from cloudy to translucent, about 6–8 minutes. Once it begins to bubble, continue whisking for 1 full minute — the curd should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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